Kelekemaka Cookies

Ingredients

1/2 cup of shredded coconut, toasted

4 cups flour

1/2 teaspoon salt

1/2 baking soda

2 teaspoons baking powder

1 cup shortening

1 cup brown sugar

1 cup granulated sugar

2 eggs, well beaten

1 1/4 cups of canned crushed pineapple (do not drain the pineapple)

Preparation

Spread coconut evenly on a sheet pan and put in the oven to toast to light a golden brown. Be sure to watch closely so it won't burn. Remove from oven and allow to cool.

In a medium bowl, sift the flour, salt, baking soda, and baking powder. Set aside.

In a separate bowl, cream together at medium speed the shortening, sugars, eggs and pineapple with juice.

Add the dry mixture to the wet mixture and slowly blend.

Drop by a teaspoon onto a cookie sheet and add a little of the lightly toasted coconut to the top of each cookie.

Bake at 375 degrees for 12-15 minutes.

Cookies will brown only slightly.

Cool on a cooling rack for 3- 5 minutes.

Remove cookies from sheet pan and cool on a cooling rack.

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About

Note: This recipe was submitted by Teresa L. Smith to the Four Seasons Hotel Seattle's Ultimate Holiday Cookie Contest.

This delicious cookie breaks the mold of traditional Christmas cookies. Its delicate, cake like texture is soft and melt in your mouth. The sweet, yet gentle flavor of pineapple is topped with a contrast of crunchy toasted coconut. A real Hawaiian treat and the first cookies to disappear from the treasured Christmas cookie box! This is a fabulous, soft cookie that is everyone’s favorite! Play Mele Kalelemaka on your ukelale and dance around in your favorite grass skirt while you eat these delicate goodies, followed by a Mai Tai...you deserve it! Merry Christmas!